12 tablespoons (175 g) butter, at room temperature
1¼ cups (250 g) sugar
2 large eggs
2 tablespoons lemon zest (preferably from an organic lemon)
1 tablespoon vanilla extract
3 cups (480 g) all-purpose gluten-free flour mix (I used King Arthur Flour)
2 tablespoons poppy seeds
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Instructions
Preheat oven to 375F; line 2 muffin trays with paper liners.
Add the milk to a small bowl and pour the lemon juice over it; let it sit for 2 minutes without moving the bowl or stirring the milk.
Cream together the butter and sugar in a large bowl, and then cream in the eggs until light and fluffy. Beat in the lemon zest, vanilla, and milk/lemon juice mixture (which will be curdled).
Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a separate large bowl.
Add the wet ingredients to the dry all at once and gently stir with a wooden spoon until just combined, being careful not to over-mix.
Fill each muffin well about ⅔ full and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/gluten-free-lemon-poppy-seed-muffins/